Mixed nut and seed burgers recipe

  • Serves 6
  • 25 mins to prepare and 25 mins to cook, 2 hrs 10 mins to cool
  • 695 calories / serving
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Cook the bulgur wheat in the stock, bring to the boil and simmer for about 8-10 minutes or until all the stock has been absorbed. Remove and set aside to cool. Place the nuts, seeds, garlic, bread and parsley into the food processor and whizz briefly to combine. In a large bowl mix the cooled bulgur wheat into the ground nuts and seeds. Add the egg, sweet chilli sauce and season. With wet hands make 6 patties. Transfer to a plate and chill for 2 hours. Either light the BBQ or preheat the grill.

Cook for about 6-8 minutes on each time. Toast the walnut bread. Spread some chilli mayonnaise onto bread, add some watercress leaves and top with the mixed nut and seed burger.

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  • Ingredients

  • 350ml vegetable stock
  • 175g bulgur wheat
  • 200g cashew nuts, unsalted
  • 50g sesame seeds
  • 50g sunflower seeds
  • 3 cloves garlic, peeled and roughly chopped
  • 1 slice bread
  • 3tbsp fresh parsley
  • 2 eggs, beaten
  • 1tsp sweet chilli sauce
  • salt
  • freshly ground pepper
  • 12 slices walnut bread
  • 6tbsp Hellmans chilli mayonnaise
  • Energy 2880kj 695kcal 35%
  • Fat 41g 59%
  • Saturates 6g 30%
  • Sugars 5g 6%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 60.9g Protein 21.7g Fibre 5.3g


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